Balsamic sauce, particularly in its cream sauce variation, is a rich, decadently sweet, and tangy condiment that has its roots deep in Italian culinary tradition. Originating from Modena, Italy, balsamic vinegar has been produced for over a thousand years, initially as a medicinal elixir before its culinary value was fully embraced. Traditional balsamic vinegar is made from the concentrated juice of white Trebbiano grapes, aged for several years in a series of wooden barrels, acquiring complexity and sweetness over time. Balsamic cream sauce, or “crema di balsamico,” is a thicker, often sweetened version of balsamic vinegar that serves as a perfect drizzle over salads, roasted vegetables, grilled meats, and even desserts like strawberries and ice cream.
- Balsamic vinegar 250 ml
- Brown sugar 50 g
- Heavy cream 100 ml
- Salt a pinch
- Ground black pepper a pinch
- In a saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat, then reduce the heat to low. Allow the mixture to simmer gently, stirring occasionally, until it has reduced by about half and thickened slightly, approximately 15-20 minutes. The reduction should coat the back of a spoon.
- Once the balsamic reduction has reached the desired consistency, stir in the heavy cream, salt, and ground black pepper. Heat through, stirring constantly, for about 2 minutes. Avoid boiling to prevent the cream from curdling.
- Taste the sauce and adjust the sweetness or seasoning, adding more sugar, salt, or pepper as needed.
- Use the balsamic cream sauce immediately, or allow it to cool to room temperature, depending on your recipe’s requirements.
Storage Tips
This balsamic cream sauce can be stored in an airtight container in the refrigerator for up to a week. Gently reheat on the stove over low heat before serving, adding a splash of cream if the sauce has thickened too much during storage.
Useful Properties of the Main Ingredient
Balsamic vinegar is not only prized for its complex flavor but also for its health benefits. It contains antioxidants, which are compounds that fight oxidative stress in your body, and it has been linked to improving heart health, digestion, and blood sugar levels.
Interesting Facts
- True traditional balsamic vinegar, “Aceto Balsamico Tradizionale,” can take 12 to 25 years to age, some even longer, making it quite precious and often expensive.
- The aging process involves transferring the vinegar between barrels of different woods, each contributing unique flavors to the final product.
- Balsamic vinegar was once so valued that it was used as a dowry in medieval Italy.
This balsamic cream sauce recipe offers a delightful way to enjoy the rich and complex flavors of balsamic vinegar in a versatile form. Its sweet and tangy taste enhances a wide range of dishes, from appetizers to main courses and even desserts, showcasing the depth of Italian culinary tradition.
